Cuban Picadillo

Contributed by
Grace Parisi

TOTAL TIME:
30 MIN

SERVINGS:
Makes 6 cups

fast

web-exclusive

“I got the idea for this picadillo from my Cuban friend Cecilia.” Grace Parisi says. “It’s a rich and spicy, versatile Latin American dish that combines ground beef with tomatoes and piquant ingredients, like olives and capers. Raisins are added for a touch of sweetness.” It’s excellent served over rice or as a topping for hotdogs.

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Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

2 large garlic cloves, minced

1 1/2 teaspoons hot paprika

1 teaspoon cumin seeds

2 pounds ground beef (half chuck and half sirloin)

Salt and freshly ground pepper

2 tablespoons tomato paste

1/4 cup drained capers

1/2 cup pitted green olives, chopped

One 14-ounce can diced tomatoes

In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Stir in the paprika and cumin and cook for 1 minute. Stir in the beef, breaking it up with a spoon, and cook over high heat until no trace of pink remains, about 8 minutes. Season with salt and pepper. Add the tomato paste and cook, stirring, until coated. Add the raisins, capers, olives, tomatoes with their liquid and 1/2 cup of water and bring to a boil. Simmer for about 10 minutes, stirring occasionally, until the liquid has reduced and the picadillo is saucy.